There are a number of service styles khổng lồ be followed when it comes to lớn how food & beverage should be served khổng lồ the customers. The following are the most prominent styles −
In this type of service, the guests enter the dining area and take seats. The waiter offers them water và menu card. The guests then place their order lớn the waiter. The table is covered in this service. It is grouped into the following types.
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English or Family Service
Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions và serves the guests or allows the waiter to lớn serve. To replenish the guests’ plates, the waiter takes the platters around khổng lồ serve or to lớn let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on premise.
American or Plate Service
The food is served on guest"s plate in the kitchen itself in predetermined portion. The accompaniments served with the food, the color, and the presentation are determined in the kitchen. The food plates are then brought lớn the guest. This service is commonly used in a coffee siêu thị where service is required to lớn be fast.
It is very personalized and private service. The food is taken in platters and casseroles & kept on the table of guests near their plates. The guests then help themselves. It is expensive và elaborate service commonly used in fine dining restaurants. This service has two variants −
Cart French Service − The food is prepared và assembled at tableside. The guests select food from the cart while sitting at their tables và are later served from the right. It is offered for small groups of VIPs.
Banquet French Service − The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests.
In this service, partially cooked food from the kitchen is taken khổng lồ the Gueridon Trolly for cooking it completely. This partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, & for exhibiting showmanship. It also offers a complete view of food. The waiter needs lớn perform the role of cook partially và needs khổng lồ be dexterous.
In this service, the food is presented on silver platters & casseroles. The table is phối with sterling silverware. The food is portioned into silver platters in the kitchen itself. The platters are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks the platter from hot plate & presents it lớn the host for approval and serves each guest using a service spoon và fork.
It is identical to lớn the Cart French service barring the servers place the food on the platters and serve it from the left side.
Here, the guests enter the dining area, collect their plates, & go to buffet counters và help themselves. The guests may partially get service at the table or replenish their own plates themselves.
It this type of service, the guests get plates from the stack và goes to búp phê counter where food is kept in large casseroles & platters with burners. The guests can serve themselves or can request the vps behind the búp phê table khổng lồ serve. In sit-down buffet restaurants, the tables are arranged with crockery và cutlery where guests can sit và eat, và then replenish their plates.
In this type of service, the guests enter the dining area và select food items. They pay for coupons of respective food items. They go lớn food counter & give the coupons khổng lồ avail the chosen food. The guests are required to lớn take their own plates khổng lồ the table và eat.
This service exists in industrial canteens, hostels, và cafeterias. The menu & the space is limited; the cutlery is handed over khổng lồ the guests. The tables are not covered. Sometimes high chairs are provided lớn eat food at narrow tables. It is a quick service.
Single Point Service
In this type of service, the guest orders, pays for his order & gets served all at a single point. There may be may not be any dining area or seats. The following are the different methods of Single Point Service.
This is an array of autonomous counters at which the customers can order, eat, or buy from a number of different counters & eat in adjacent eating area.
The customer enters the choice và amount of money physically và the machine dispenses what customer demanded accurately.
Customer orders & avails food & beverage from a single counter và consumes it off the premises.
The customer can get food or beverage service by means of automatic machines. The vending machines are installed in industrial canteens, shopping centers, & airports.
It is called special service because it provides food & beverage at the places which are not meant for food và beverage service. The following are the different methods of special service.
Grill Room Service
In this type of service, various vegetables and meats are displayed for better view và choice. The counter is decorated with great aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat & is served cooked food with accompaniments.
Method of service of whole or part of meal on tray to lớn customer in situ, such as hospitals, aircraft, or railway catering.
Food is cooked, finished or presented to lớn the guest at a table, from a moveable trolley. For example, food served on trollies for office workers or in aircrafts & trains.
Food delivered lớn a customer’s trang chủ or place of work. For example, trang chủ delivery of pizza or Meals on Wheels.
Service of variety of foods and beverages in lounge area of a khách sạn or independent place.
Here food is served to lớn guests in their allotted rooms in hotels. Small orders are served in trays. Major meals are taken khổng lồ the room on trolleys. The guest places his order with the room service order taker.
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The waiter receives the order & transmits the same lớn the kitchen. Meanwhile, he prepares his tray or trolley. He then goes to the cashier lớn prepare và take the bill. He then takes the bill along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as và when he has finished with the meal.